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+ servings
bowl of white queso dip with chips.

Smoked Queso Dip without Velveeta

Pam
Restaurant style smoked queso dip comes together easily on your grill or smoker and no velveeta cheese is used.
4.91 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8 people
Calories 177 kcal

Ingredients
  

  • 9 ounces Monterey Jack cheese freshly grated
  • 12 ounces evaporated milk
  • 1 teaspoon Sodium Citrate
  • 3 Tablespoons diced, pickled jalapeno peppers or green chile peppers optional

Instructions
 

  • Heat evaporated milk at medium low heat on smoker, grill or stovetop until it steams.
  • Reduce heat to a very low simmer (200-225 degrees) and stir in sodium citrate until dissolved.
  • Add shredded cheese gradually, stirring after each addition until cheese is melted and incorporated into milk.
  • Stir in peppers until heated thoroughly.

Notes

Optional additions are salsa, cilantro or crumbled and cooked chorizo.
PLEASE NOTE: The ratio of cheese to milk can be varied according to your preference for a thinner or thicker queso dip. 
Smoked Queso Dip will thicken as it cools and form a skin on top, but can be stirred and the skin reincorporated. Using a cast iron skillet will keep it warm longer. Alternatively, it can be kept warm in a small slow cooker for longer serving times.

Nutrition

Calories: 177kcalCarbohydrates: 5gProtein: 11gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 299mgPotassium: 162mgFiber: 1gSugar: 5gVitamin A: 411IUVitamin C: 1mgCalcium: 350mgIron: 1mg
Keyword queso, smoked
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